Monday, April 15, 2013

Recipe: Lemon Basil Hummus


One of Chef Alexa's most popular artisanal appetizers, this classic Middle-Eastern dip is a snap to make and showcases the fresh, bright flavors of lemon and basil.


Lemon Basil Hummus

Ingredients:
  • 1 can (15 oz) garbanzo beans (a.k.a. chickpeas)
  • 1½ cup loosely packed basil leaves
  • 2 cloves garlic, peeled
  • 1 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 1/4 tsp ground black pepper
  • 1 tsp soy sauce


Drain the chickpeas, reserving 1 tablespoon liquid.  Rinse with cold water and drain well in a colander. For an extra-silky texture, slip the skins off the chickpeas by rolling a few at a time very gently between your palms.

Place the chickpeas, basil, garlic, lemon juice, oil, black pepper and soy sauce into a food processor. Cover and pulse until the mixture is smooth, adding the reserved liquid if necessary. Serve with quartered pita bread or fresh vegetables for dipping.


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